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All Journal Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) Journal of Community Development AGRIEKSTENSIA International Journal of Technology, Food and Agriculture
Siswantoro, Dharwin
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Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences Veterinary Other

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Pengaruh Pemberian Pakan Fermentasi Daun Murbei Terhadap Karkas dan Lemak Abdominal Ayam Siswantoro, Dharwin; Prasetyo, Budi; Utomo, Andri Siswo; Mubarokah, Wida Wahidah
AGRIEKSTENSIA Vol 21 No 1 (2022): AGRIEKSTENSIA: Jurnal Penelitian Terapan Bidang Pertanian
Publisher : Politeknik Pembangunan Pertanian Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.397 KB) | DOI: 10.34145/agriekstensia.v21i1.2164

Abstract

Ransum merupakan salah satu kebutuhan utama bagi ayam untuk mendukung pertumbuhan dan produktivitasnya. Dalam usaha peternakan biaya pakan berpengaruh besar sehingga diperlukan pakan alternatif untuk menunjang efisiensi usaha. Salah satu upaya meningkatkan efisiensi usaha adalah pemanfaatan murbei sebagai pakan lokal unggas secara ekonomis. Penelitian ini bertujuan untuk mengetahui apakah penambahan fermentasi daun murbei ke dalam ransum pakan akan mempengaruhi persentase karkas dan lemak abdominal pada ayam kampung super (Joper). Penelitian dibagi menjadi 4 yaitu Perlakuan I (PO) pemberian pakan ransum tanpa tambahan tepung daun murbei, perlakuan II (P1) pakan ransum ditambah tepung daun murbei terfermentasi (TDMT) 2%, perlakuan III (P2) pakan ransum ditambah TDMT 4% dan perlakuan IV (P3) pakan ransum ditambah TDMT 6%. Persentase karkas (%) diperoleh dari perbandingan berat karkas ayam (g) dengan berat badan akhir (g) dikalikan 100% dan persentase lemak abdominal (%) diperoleh dengan membandingkan berat lemak abdominal (g) dengan berat badan akhir (g) dikalikan 100%. Hasil penelitian ini rata-rata persentase karkas 63% atau berada dibawah ideal (65%-67%) dan hasil analisis ragam menunjukkan bahwa tidak berpengaruh nyata (P>0,05) terhadap lemak abdominal, dengan demikian penambahan tepung daun murbei terfermentasi dalam ransum pakan tidak berpengaruh nyata (P>0,05) terhadap karkas dan lemak abdominal pada ayam kampung super.
The Sensory Evaluation of Traditional Indonesian Braised Broiler Thigh Meat ‘Ungkep’ With Different Concentrations of Indigenous Herbs and Spices Prasetyo, Budi; Prayitno, Agus Hadi; Siswantoro, Dharwin; Asri, Dewi; Putra, Yoga Dwi Kurnia; Agustin, Melda Nur; Ramadhanti, Faradziba Rahayu Sifa’ Iftitah
International Journal of Technology, Food and Agriculture Vol. 1 No. 2 (2024): June
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v1i2.4586

Abstract

This study aimed to explore the impact of varying concentrations of indigenous herbs and spices on the sensory evaluation of braised broiler thigh meat “ayam ungkep”. The research materials included broiler thigh meat, garlic, shallots, turmeric, ginger, candlenut, sugar, galangal, coriander, salt, palm oil, and monosodium glutamate. The treatment concentrations for broiler thigh meat were set at 20%, 25%, and 30% of the meat's weight. A hedonic test of cooked broiler thigh meat was performed as part of the sensory evaluation by 40 panelists who were not instructed. The hedonic test evaluated color, flavor, texture, tenderness, juiciness, and overall acceptability among other parameters. The non-parametric Hedonic Kruskal-Wallis test was used to assess the sensory evaluation data. After determining whether there was a significant difference (P<0.05), Duncan's New Multiple Range Test was performed. The findings showed that the color, flavor, texture, tenderness, juiciness, and overall acceptability of braised broiler thigh meat were not significantly affected by different levels of indigenous herbs and spices. For more effective produce of the still-preferred traditional Indonesian braised chicken meat products, it was suggested that the concentration of indigenous herbs and spices in broiler meat processing remain at 20% because, with this concentration, the panellists still like the resulting braised chicken.
Implementasi Pakan Wafer dengan Selenium Organik pada Domba Cross Merino Kelompok Ternak Sido Makmur Jember Andriani, Mira; Nurkholis, Nurkholis; Siswantoro, Dharwin; Syahniar, Theo Mahiseta
Journal of Community Development Vol. 6 No. 3 (2026): April
Publisher : Indonesian Journal Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47134/comdev.v6i3.1813

Abstract

Abstrak Selenium (Se) merupakan mikro mineral penting yang sering ditambahkan dalam pakan ternak domba untuk meningkatkan efisiensi reproduksi. Selenium organik memiliki keunggulan karena dapat tersimpan dalam jaringan tubuh sehingga berperan lebih optimal dalam mendukung produktivitas ternak. Selain kandungan nutrisi, bentuk pakan juga memengaruhi efektivitas dan efisiensi pemberian pakan. Pakan dalam bentuk wafer memiliki kelebihan dalam kemudahan penanganan, penyimpanan, serta menjamin keseimbangan nutrisi sesuai komposisi pakan, sehingga dapat mengoptimalkan produktivitas ternak. Pemberian pakan wafer dengan penambahan selenium organik diharapkan mampu meningkatkan reproduktivitas induk domba Cross Merino sekaligus menurunkan tingkat mortalitas.Implementasi pakan wafer dengan selenium organik juga menjadi solusi dalam pemanfaatan bahan pakan lokal serta menjaga kualitas pakan agar dapat tersedia sepanjang tahun. Metode kegiatan pengabdian meliputi sosialisasi, pelatihan dan praktik, penerapan teknologi, pendampingan, serta evaluasi. Hasil kegiatan menunjukkan bahwa peternak Kelompok Ternak Sido Makmur mengalami peningkatan pemahaman mengenai penggunaan selenium organik sebesar 0,2 mg/kg pakan yang diaplikasikan dalam bentuk pakan wafer menggunakan teknologi hydraulic press. Peningkatan pemahaman ini menjadi indikator keberhasilan kegiatan pengabdian. Dengan demikian, teknologi pakan wafer berbasis selenium organik berpotensi diterapkan secara berkelanjutan untuk menurunkan mortalitas ternak dan mendukung keberlanjutan usaha ternak domba di Kelompok Ternak Sido Makmur.
Effects of an Azolla–Spirulina Green Concentrate on the Performance, Physiological Status, and Egg Lipid Profile of Japanese Quail Kusuma, Satria Budi; Wulandari, Suci; Respati, Adib Norma; Siswantoro, Dharwin; Bahariawan, Amal
Jurnal Ilmu-Ilmu Peternakan Vol. 36 No. 1 (2026): April 2026
Publisher : Faculty of Animal Science, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/

Abstract

This study aimed to evaluate the effects of a “green concentrate” based on Azolla pinnata and Spirulina sp. on the production performance, haematological profile, physiological status, and egg lipid quality of Japanese quail (Coturnix coturnix japonica). A completely randomized design (CRD) was applied using 54 laying quails assigned to three dietary treatments: T0 (basal diet), T1 (basal diet + 10% Azolla pinnata), and T2 (basal diet + 10% Azolla pinnata + 0.1% Spirulina sp.), with six replicates per treatment. The parameters observed included production performance (egg production, egg weight, feed intake, and feed conversion ratio), haematological profile (erythrocyte, haemoglobin, haematocrit, and differential leukocyte), relative organ weight, and the egg lipid profile (cholesterol and fatty acids). The results revealed that the dietary treatments had no significant effect (P>0.05) on production performance or haematological parameters, indicating that physiological homeostasis and health status were maintained. However, numerical improvements in gizzard development and reduced liver weight were observed, suggesting the occurrence of adaptive metabolic responses. Importantly, the quality of the eggs significantly improved, as indicated by reduced yolk cholesterol and increased docosahexaenoic acid (DHA) levels in the T1 and T2 treatments. In conclusion, the inclusion of 10% Azolla pinnata combined with 0.1% Spirulina sp. can be considered a safe and effective feeding strategy to produce functional quail with improved lipid profiles without compromising performance or physiological stability
Co-Authors Agus Hadi Prayitno Agustin, Melda Nur Andriani, Mira Asri, Dewi Bahariawan, Amal Budi Prasetyo Kusuma, Satria Budi Mubarokah, Wida Wahidah Nurkholis Nurkholis Putra, Yoga Dwi Kurnia Ramadhanti, Faradziba Rahayu Sifa’ Iftitah Respati, Adib Norma Suci Wulandari Theo Mahiseta Syahniar Utomo, Andri Siswo